Well my wife did the Marinated Grilled Shrimp tonight. But...... she twisted it a bit to her tastes and it turned out GREAT!

She followed the recipe but subsituted Rotel tomato sauce instead of plain sauce. And used fresh basil out of her herb garden and added a little extra.

My son did the asparagus by cutting the bottom ends off and wet them with olive oil then put some Cavenders Greek seasoning on it and a dash of garlic powder and a little lime juice. Then used the same recipe for the zucchini and squash.

The wife also grilled some pineapple slices and added some brown sugar to the top and garnished them with a cherry!

That sounds like an awesome meal! I think I need to cook more sides with my grillings.

Quote:

Originally Posted by kodiakwj

So I got bored the other day and decided I was going to try something new. I decided to smoke a pot roast. Turned out awesome, made great "steak" sandwiches. Here's how:
2.5# pot roast
4-5 cloves of garlic
Steakhouse onion burger seasoning ( McCormicks I think)
Cherry brandy
Worchestersire sauce
Minced garlic( I used the jar stuff)
Cherry wood chips

Took the roast and plugged it with garlic
Put the onion burger seasoning on like a dry rub
Mixed a 1/2 cup of water, double shot of cherry brandy, minced garlic, and worchestersire sauce in a pan. Brought to a boil, then pulled off and strained. Seared the roast on the high side of the grill then moved to the low side. Add wet wood chips to the smoker box. And a small pie tin to the main box over the coals. Now go back for the basting sauce. I chilled it in the freezer for about 25-30 min. Let it slow cook for 3-3.5 hours at 225-250. Flipped it every 30 min. Also added a Can of water on the high side of the coals to steam (read I ran out of foil). Use the sauce during the last hour. When done threw it on the slicer for sandwiches. French bread and a little mayo was all it needed.

Edit: instead of the water can you can foil wrap it for the last hour. I just happened not to look before I started cooking.

I'm going to have to try this. I'm a big fan of Philly Cheese Steak sandwiches. I bet this along with some peppers and cheese would be awesome.

That was a monster can. But at 225 all day there isn't much left to recognize. I found doing the wood this way leave a better flavor, not a super heavy smoke. The wood just smolders for about an hour or so.